If you are searching for a vibrant, delicious, and wholesome side, you will absolutely love this Roasted Sweet Potato Salad Recipe. Bursting with warm, caramelized sweet potatoes perfectly seasoned with smoked paprika, combined with crunchy pecans, tangy dried cranberries, and a creamy, tangy dressing, this salad is truly a celebration of texture and flavor. It’s so satisfying and versatile that it works beautifully for holiday gatherings, casual lunches, or anytime you want a colorful veggie dish that feels both comforting and fresh.
Ingredients You’ll Need
These simple yet carefully chosen ingredients are the heart of the salad, each adding its own dimension. From earthy and sweet to crunchy and tangy, every component plays a vital role in making this dish truly special.
- 2 large sweet potatoes: Peeled and diced, they become tender and caramelized when roasted, forming the base of the salad.
- 1 tablespoon olive oil: Helps to roast the sweet potatoes to golden perfection and adds healthy fat.
- 1/2 teaspoon smoked paprika: Adds a gentle smoky warmth that elevates the flavor.
- 1/2 teaspoon salt: Essential for seasoning and balancing the sweetness of the potatoes and cranberries.
- 1/4 teaspoon black pepper: Adds a subtle spicy kick to highlight the other ingredients.
- 1/4 cup finely chopped red onion: Provides a sharp, crisp contrast to the sweet roasted potatoes.
- 1/4 cup diced celery: Adds refreshing crunch and brightness.
- 1/4 cup dried cranberries: For a burst of chewy tartness that complements the sweet potatoes.
- 1/4 cup toasted chopped pecans: Offers a toasty, buttery crunch that enhances texture and richness.
- 2 tablespoons chopped fresh parsley: Brings fresh, herbaceous notes and a pop of color.
- For the dressing: 2 tablespoons Greek yogurt or mayo, 1 tablespoon Dijon mustard, 1 tablespoon maple syrup or honey, 1 tablespoon apple cider vinegar, salt and pepper to taste — these combine to make a creamy, tangy dressing that ties every bite together beautifully.
How to Make Roasted Sweet Potato Salad Recipe
Step 1: Roast the Sweet Potatoes
Start by preheating your oven to 400°F. Toss the diced sweet potatoes in olive oil, smoked paprika, salt, and pepper until they are evenly coated. Spread them out on a baking sheet in a single layer to ensure they roast evenly. Pop them in the oven for 25 to 30 minutes, flipping halfway through to get that perfect golden brown color on all sides. The roasting process transforms the sweet potatoes, concentrating their natural sweetness while adding a toasty flavor and tender texture that’s key to this salad.
Step 2: Prepare the Dressing
While the sweet potatoes are roasting, whisk together your dressing ingredients. In a small bowl, combine Greek yogurt or mayo with Dijon mustard, maple syrup (or honey), apple cider vinegar, and a pinch of salt and pepper. Whisking the dressing until it’s smooth and well blended ensures it will coat the salad evenly and add a luscious tanginess that perfectly balances the sweetness and crunch.
Step 3: Combine the Salad
Once the sweet potatoes have cooled slightly so they don’t wilt the freshness of the other ingredients, add them to a large bowl. Toss in the finely chopped red onion, diced celery, dried cranberries, toasted pecans, and fresh parsley. Pour the dressing over the top and gently toss everything together to coat the ingredients evenly without mushing the roasted potatoes. The contrast of the roasted warmth and crisp freshness makes this salad irresistible.
How to Serve Roasted Sweet Potato Salad Recipe
Garnishes
Adding garnishes like crumbled feta or goat cheese enhances the creamy factor and adds a delightful tang that complements the salad beautifully. A sprinkle of additional toasted pecans or fresh herbs like cilantro or basil can also bring a fresh burst of flavor and extra texture.
Side Dishes
This salad pairs wonderfully alongside roasted chicken, grilled salmon, or a simple quinoa bowl for a wholesome meal. It also makes a standout side dish at festive holiday dinners or weekend barbecues, bringing both color and flavor to your table.
Creative Ways to Present
For an impressive presentation, serve the salad in a rustic wooden bowl or layered in a glass trifle bowl so the colors really pop. You can also stuff the salad into endive leaves or use as a topping for toasted baguette slices for a fun appetizer twist. The Roasted Sweet Potato Salad Recipe is flexible and appealing in so many forms!
Make Ahead and Storage
Storing Leftovers
Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors actually meld beautifully over time, making it a convenient option for meal prep or next-day enjoyment.
Freezing
While you can roast sweet potatoes in advance and freeze them separately, it’s best not to freeze the fully assembled salad because the fresh ingredients and dressing may lose their texture and flavor. Prepare the salad fresh or store the components separately if freezing is needed.
Reheating
If you prefer to enjoy this salad warm, gently reheat the roasted sweet potatoes in the oven or microwave before tossing them with the remaining ingredients and dressing. Avoid overheating to preserve the freshness of the other components.
FAQs
Can I use regular potatoes instead of sweet potatoes?
While you can technically use regular potatoes, the signature sweetness and caramelized flavor of the roasted sweet potatoes is what makes this salad shine. Sweet potatoes provide both vibrant color and a unique taste that regular potatoes don’t quite replicate.
Is this salad suitable for vegans?
Absolutely! To keep the Roasted Sweet Potato Salad Recipe vegan, simply use a plant-based mayo or coconut yogurt instead of Greek yogurt or traditional mayo, and double-check that the maple syrup or honey substitute is vegan-friendly.
How can I make the salad less sweet?
If you prefer a less sweet salad, reduce or omit the dried cranberries and swap the maple syrup in the dressing for a bit less or use lemon juice to brighten the flavors instead of adding more sweetness.
Can I add protein to make this a main dish?
Definitely! Grilled chicken, roasted chickpeas, or crumbled tempeh pair wonderfully with this salad, turning it into a filling and balanced meal perfect for lunch or dinner.
What other nuts can I use if I don’t have pecans?
Walnuts, almonds, or even pistachios work well as substitutes. Toast them lightly for best flavor and crunch to maintain the textural contrast in the salad.
Final Thoughts
This Roasted Sweet Potato Salad Recipe is one of those dishes that brings joy to the table with its perfect blend of sweet, smoky, tangy, and crunchy elements. Whether you’re preparing a holiday feast or a simple weeknight meal, it’s guaranteed to impress and satisfy. I hope you give this recipe a try soon and find yourself coming back to it time and again—it’s truly a delightful way to enjoy sweet potatoes in a fresh, exciting form.
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Roasted Sweet Potato Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian, Gluten Free
Description
This Roasted Sweet Potato Salad combines tender, golden roasted sweet potatoes with a medley of fresh vegetables, dried cranberries, and toasted pecans, all tossed in a creamy, tangy dressing. Perfect as a hearty side dish or a light meal, this salad offers a delightful balance of flavors and textures, making it a fantastic addition to any holiday table or weekly meal prep.
Ingredients
Salad Ingredients
- 2 large sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup red onion, finely chopped
- 1/4 cup celery, diced
- 1/4 cup dried cranberries
- 1/4 cup chopped pecans, toasted
- 2 tablespoons chopped fresh parsley
Dressing Ingredients
- 2 tablespoons Greek yogurt or mayo
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup or honey
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
Instructions
- Preheat and roast sweet potatoes: Preheat your oven to 400°F. In a large bowl, toss the diced sweet potatoes with olive oil, smoked paprika, salt, and black pepper until evenly coated. Spread the potatoes in a single layer on a baking sheet. Roast for 25–30 minutes, flipping them halfway through cooking, until tender and golden brown. Remove from the oven and let cool slightly.
- Prepare the dressing: In a small bowl, whisk together the Greek yogurt or mayo, Dijon mustard, maple syrup or honey, apple cider vinegar, and a pinch of salt and pepper until the mixture is smooth and well combined.
- Combine salad ingredients: In a large mixing bowl, combine the roasted sweet potatoes, finely chopped red onion, diced celery, dried cranberries, toasted pecans, and chopped fresh parsley.
- Toss with dressing: Pour the prepared dressing over the salad ingredients. Gently toss everything together until the sweet potatoes and other components are evenly coated with the dressing.
- Serve: Serve the salad warm, at room temperature, or chilled according to your preference. It makes a delicious holiday side or a nutritious meal prep option.
Notes
- This salad can be made ahead and stored in the refrigerator for up to 3 days.
- Add crumbled feta or goat cheese for a creamy, tangy twist.
- Perfect as a holiday side dish or a healthy lunch option.
